Slow Lamb Ragu

Step 1

Cut lamb into 1-inch chunks, removing excess fat. Pat dry with paper towels.

Step 2

Chop onion into 1/2-inch pieces. Mince garlic. Crush tomatoes by hand.

Step 3

Heat oil in a heavy Dutch oven or large pot over medium-high until it shimmers.

Step 4

Working in batches, sear lamb pieces until brown on two sides, ~3 min total per batch. Set aside.

Step 5

Add onion to the pot, scraping up any browned bits. Cook until softened, ~4 minutes.

Step 6

Stir in garlic and tomato paste. Cook until fragrant, about 1 minute.

Step 7

Add wine, stirring to deglaze. Simmer until reduced by half, ~2 minutes.

Step 8

Return lamb to pot. Add crushed tomatoes with juice. Stir, then bring to a gentle simmer.

Step 9

Reduce heat to low. Cover partially. Simmer, stirring occasionally, until lamb is tender and sauce thickens, 50–60 minutes.

Step 10

Season with salt and pepper to taste. If sauce is too thin, simmer uncovered 10 more minutes.

Step 11

Serve over fresh pappardelle, tagliatelle, or any ribbon pasta. Grate Parmesan over top.